Macaroni and Cheese is a favorite of many people.  With it’s creamy deliciousness, it’s hard to pass up.  Unfortunately, the really good homemade baked mac and cheese is laden with calories and fat but, man, is it good!

 

In my continued effort to find ways to cut the fat and calories but still have dishes my family is familiar with and will actually eat, this goodie has been wonderful.  It’s better than boxed which is full of preservatives and sodium and it’s light enough – under that 300 calorie threshold I have set for these recipes – to qualify for my subject this week.  This has 183 calories per serving.

 

What do you look for in a mac and cheese?  Is it homemade or do you prefer the boxed version?

 

 

 

 

 

Lighter Baked Mac and Cheese

 

• 7 ounces whole wheat elbow macaroni
• 1/2 cup skim milk
• 1 tablespoon Smart Balance butter spread
• 2 ounces Velveeta reduced fat cheese product
• 3/4 cup reduced-fat sharp cheddar cheese ( divided)
• 1 teaspoon salt
• 1/4 teaspoon black pepper

1. Preheat oven to 350 and coat an 8×8 pan with cooking spray.
2. Cook pasta according to box directions until just done. Drain briefly, then return pasta to the cooking pot.
3. Add Smart Balance, Velveeta, milk, and 1/2 c cheddar cheese and stir until the cheeses melt. You may need to put the pan back on a burner for this.
4. Pour pasta mixture into greased pan and bake for 15 minutes.
5. Sprinkle remaining 1/4 c cheese on top and bake another 5-10 minutes, or until cheese is melted.